These luminaries and many more have provided their favorite recipes for a cookbook, "Made With Love", that is as interesting to read as it is to use in the kitchen, and purchasing it helps support senior nutrition.

Proceeds from cookbooks sold in the West Sound support the Chuckwagon Senior Nutrition Program Meals on Wheels. The newly published 274-page cookbook includes color photographs, recipes, and interesting tidbits about and by each contributor.

To purchase your copy and extras for holiday or year-round gift-giving, stop by Chuckwagon's Meals on Wheels program at 2817 Wheaton Way, Suite 208 in Bremerton, or give them a call at 360-377-8511 during office hours, 9 a.m. to 3 p.m., Monday through Friday. For a nominal fee, they can mail cookbooks to you or to your gift recipients.

Here's just a taste of what's in this "Made with Love: The Meals on Wheels Family Cookbook":

Barbecue Brisket of Beef

Serves 8-10

Contributed by John Boozman, U.S. senator from Arkansas, 2001-11. This particular dish was served when then Congressman Boozman entertained a delegation of African ambassadors. It was a hit with all. You make it a day ahead, so it takes only an hour to heat up the next day.

1 (4-pound) brisket, trimmed of fat

4 tablespoons brown sugar, plus more for a sweeter sauce

1 medium onion, grated

1 ½ cups ketchup

½ cup freshly squeezed lemon juice

1 teaspoon prepared yellow mustard

garlic salt, to taste

celery salt, to taste

directions

1 Preheat oven to 325 degrees F. Line a 13-by 9-inch baking dish with enough aluminum foil on the ends and sides to seal securely around the meat. (This keeps the sauce in place and makes clean up easier.) Place brisket in center of the pan.

2 In a small bowl, stir brown sugar, onion, ketchup, lemon juice, and mustard together. Spoon sauce over brisket, and then sprinkle with salts.

3 Seal the foil securely around meat, and bake in a preheated oven for four hours. Remove from the oven, let cool, and place brisket in the oven overnight. (This makes it easier to slice.)

4 To serve, preheat oven to 350 degrees F. Unwrap the foil and remove any solidified fat. Thinly slice the brisket and place back in the foil-lined pan with the sauce. Secure meat with foil again and place in the preheated oven for one hour. Remove from oven and serve.

And, here's what's for dessert. What a perfect holiday treat, and with five — count 'em — FIVE flavor extracts! (Actually, I counted six with the inclusion of butter extract.)

Betty's Five-Flavor Cake

Serves 12-16

Contributed by Paul Fitzpatrick, president of RLTV, and formerly with Hallmark Entertainment, The Weather Channel, C-SPAN, and The Golf Channel.

For the cake:

2 sticks (1 cup) butter

½ cup vegetable or canola oil

3 cups sugar

5 large eggs, beaten

3 cups all-purpose flour

½ teaspoon baking powder

1 teaspoon coconut extract

1 teaspoon rum extract

1 teaspoon butter extract

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup whole milk

For the glaze:

½ cup sugar

¼ cup water

1 teaspoon coconut extract

1 teaspoon rum extract

1 teaspoon butter extract

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 teaspoon almond extract

directions

1 Make the cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.

2 In the bowl of an electric mixer, add butter, oil, and sugar, and cream together until light and fluffy. Add eggs one at a time, mixing well after each addition.

3 In a medium bowl, whisk flour and baking powder together. Slowly stir the flour and milk, alternating, into the butter mixture, beginning and ending with flour. Stir in the extracts and pour batter into prepared pan.

4 Bake for 1 ½ hours, or until a toothpick inserted into center of cake comes out clean. Remove from oven and place on a wire rack to cool.

5 Make the glaze: In a small pan, combine sugar, water, butter, coconut extract, and rum extract, and bring to a boil over medium heat. Remove from heat and cool slightly. Stir in almond, lemon, and vanilla extracts. Return to a boil, and then pour over cake. Cover the cake with foil and cool. Remove from pan before serving.